1 lb. fresh mushrooms
2 cans cream of mushroom soup
1 c. (or 16 oz. can) chicken broth
1 qt. half and half (1/2 milk, 1/2 cream)
Scallions
1/4-1/2 tsp. thyme
2 stalks celery
Cooking sherry
1 tbsp. butter

Saute in large kettle in melted butter: 2 stalks celery, thinly sliced; 3 stalks scallions, sliced; half of the mushrooms, sliced. When tender, add the chicken broth, bring to boil with lid on for several minutes. Add 2 cans mushroom soup and blend into broth mixture.

From this point on do not allow to bubble!

Add 1 quart half and half, remainder of mushrooms, sliced, 1 or 2 more sliced scallions, 2 tablespoons sherry, 1/4 to 1/2 teaspoon of thyme (to taste) and salt and pepper to taste. Add milk if you need to dilute consistency or flavor, and continue to add tablespoons of sherry to suit your taste.

Serve hot. Don't boil or it will curdle. Also, use a metal heat pad between burner and pan if you have one.